Search Results
 |
Roasted Beets with Creme Fraiche
Roasted Beets with Creme Fraiche September, 2007 Serves 8 / Serve this beautiful side dish warm or cold. You can make the beets a day or two in advance to streamline day-of preparations. 2 pounds beets, halved if large2 cloves garlic1 Fresno chili pepper, roughly chopped3 sprigs fresh thyme1 orange, roughly chopped2 tablespoons olive oil1 teaspoon white wine vinegar1/4 cup crme frache2 tablespoons chopped
Julienned Beets With Balsamic Dressing
Julienned Beets With Balsamic Dressing April, 2002 Serves 4 / Simplicity tips: Get friendly with canned vegetables, including beets, whose color and flavor deliver maximum pleasure with minimal effort. If you don't care for beets, try fresh or canned pears instead. When toasting nuts, make extra and refrigerate leftovers for another time. 2 teaspoons balsamic vinegar2 teaspoons extra-virgin olive
Raspberry Beets Vinaigrette
Raspberry Beet Vinaigrette Serves 6 to 8 Raspberry and balsamic vinegars enhance the earthy flavor of red beets in this simply satisfying salad. Prep Time: 10 minutes Cooking Time: 20 minutes 8 beets, peeled, cooked and sliced 2 sweet onions, thinly sliced 3 tablespoons raspberry vinegar 2 tablespoons balsamic vinegar 1 clove garlic, minced 1/3 cup olive oil Salt and freshly ground black pepper 2
Pappardelle with Braised Beets and Pecorino
Pappardelle with Braised Beets and Pecorino September, 2007 Serves 8 / Pappardelle, or wide ribbon pasta, holds up well to rich, hearty beets. Add a little spice to this dish with a pinch of crushed red chili pepper. The beets can be cooked a day or two ahead and stored in the fridge. 4 medium red beets (about 1 3/4 pounds)1 tablespoon unsalted butter1 teaspoon sea salt2 cups low-sodium vegetable
Pomegranate and Maple-Glazed Beets
Serves 8 / Prep tip: For best flavor, prepare the dish a few hours ahead, or up to one day in advance. Gently reheat in a saucepan
Goat Cheese Tart with Marinated Beets and Arugula
Goat Cheese Tart with Marinated Beets and Arugula Serves 8 / From Teri Rippeto, chef and owner, Potager, Denver. A champion of seasonal eating, Rippeto buys produce from local growers and farmers markets for her renowned eatery. m in this business because, in our own little way, its a showcase for whats in season, she says. She offers this recipe because we still have beets and arugula that time of
Luscious Beet Salad with Toasted Pumpkin Seeds
Luscious Beet Salad with Toasted Pumpkin Seeds Makes 6 servings I love this salad because it uses the whole beet and it adds beautiful color and a bounty of vitamins to a simple grain-bean meal. The pumpkin seeds puff up and smell magnificent when toasted. Prep Time: 15 to 20 minutes Cooking Time: 1 hour Salad: 4 large beets 1/4 cup pumpkin seeds (these are green in color and found in the bulk foods
Roasted Beet, Onion and Goat Cheese Salad
Roasted Beet, Onion and Goat Cheese Salad September, 2002 Serves 6 / This is a very simple recipe, which depends on using good ingredients. If you can't get baby beets, substitute large beets, which you can cut into wedges after roasting and peeling. Sauvignon blanc and goat cheese are a classic combination, but this salad will also work with a soft pinot noir, which is a great match to the beets.
Roasted Vegetables on Arugula and Basil
Roasted Vegetables on Arugula and Basil August, 2006 Serves 6 / This colorful dish makes a delightful first course or light lunch. Mix gold and red beets for additional color. Preparation tips: For easier cleanup, line baking sheets with aluminum foil. If presentation is key, cook beets on a separate pan to prevent bleeding. Serving tip: For a heartier meal, top with grilled salmon or chicken. 1/2
Beet Salad with Feta, Red Onion, Capers, and Dill
Beet Salad with Feta, Red Onion, Capers, and Dill March, 2003 Serves 4 / An all-time favorite originally made entirely from leftovers, now I
Glazed Beet, Arugula & Goat Cheese Salad
Glazed Beet, Arugula & Goat Cheese Salad Serves 4 Simple, earthy and beautiful, this dish can serve as an appetizer or as a main course when paired with roasted chicken, slices of crusty bread and a glass of hearty red zinfandel. Prep Time: 15 minutes Cooking Time: 10 minutes 2 pounds red or golden beets 1 medium onion, cut into wedges 2 bay leaves 5 whole peppercorns 2 tablespoons brown sugar or
5-Color Vegetable Juice
Serves 2 / This combo knocks out all five food-color categories in one shot: green (celery) for phytochemicals such as lutein; red (beets) for phytochemicals such as lycopene; orange (carrots) for antioxidants, carotenoids, and bioflavonoids; white (eggplant) for phytochemicals such as allicin; and blue or purple (eggplant skin) for antioxidants such as anthocyanins and phenolics. Substitute two-thirds
5-Color Vegetable Juice
5-Color Vegetable Juice July, 2005 Serves 2 / This combo knocks out all five food-color categories in one shot: green (celery) for phytochemicals such as lutein; red (beets) for phytochemicals such as lycopene; orange (carrots) for antioxidants, carotenoids, and bioflavonoids; white (eggplant) for phytochemicals such as allicin; and blue or purple (eggplant skin) for antioxidants such as anthocyanins
Healthy Vegetarian Recipes, Organic Vegetarian Recipes
healthy, organic Vegetarian Recipes from Delicious Living Magazine
Artichokes with Savory Sauce
Artichokes with Savory Sauce November, 2004 Serves 6 / The warming and flavorful red sauce combines the sweetness of carrots and beets with fresh garden herbs. Enjoy it atop artichokes or as a substitute for tomato sauce in Italian recipes. Artichokes may be prepared several hours or even a day ahead; refrigerate and reheat in a 350° oven prior to serving (place in a shallow glass baking dish
Healthy Side Dish Recipes | Organic side dish recipes, vegan side dishes, vegetarian side dishes
Raw Avocado and Cucumber Soup
Raw Avocado and Cucumber Soup March, 2006 Serves 4 / This creamy, satisfying soup preserves the heart-healthy oils found in avocados and almonds. To save time, use store-bought almond milk. Serve with raw-food flaxseed crackers and a salad of chopped kale, arugula, shredded beets, and carrots. 1 cup raw almonds Filtered water 2 medium avocados, pitted and cubed 1 large cucumber, peeled, seeded, and
Lentil-Vegetable Stew
Lentil-Vegetable Stew Serves 6 / Banish the cold weather with this versatile stew, packed with heart-healthy fiber, vitamin C, folate, vitamin A, iron, and B vitamins. Although sweet potatoes are a winter favorite, you can substitute regular yellow or red potatoes. You also can add other wonderful root vegetables, such as beets or parsnips, or a bit of minced ginger for additional warming qualities.
Healthy Side Dish Recipes | Organic side dish recipes, vegan side dishes, vegetarian side dishes
Page: 1 | 2 | 3 | 4 | 5 | 6 | 7 | Next
